CHAPTER 1: THE PROBLEM AND ITS BACKGROUND
Introduction
Food is more than sustenance—it is culture, heritage, and identity. In the Philippines,
regional dishes not only reflect local flavors but also showcase the history and traditions of
communities. One such dish is Tulingan Paksiw, a popular way of preparing tuna fish (tulingan)
through the use of vinegar and spices. In Barangay Sevilla, Sto. Niño, Samar, this dish has been
prepared for generations, passed down through oral tradition and familial practice.
However, as modernization influences rural communities, traditional cooking practices
are gradually adapting or being replaced. Modern appliances, new cooking techniques, and
changing lifestyles all contribute to a shift in culinary practices (Reyes, 2019). This study
explores how traditional and modern cooking techniques for Tulingan Paksiw are being
integrated in Barangay Sevilla, focusing on how locals balance authenticity with convenience
and innovation.
Statement of the Problem
This study aims to explore the integration of traditional and modern cooking techniques for
Tulingan Paksiw in Barangay Sevilla, Sto. Niño, Samar. Specifically, it seeks to answer the
following questions:
1. What traditional methods are used in preparing Tulingan Paksiw in Barangay Sevilla?
2. What modern techniques or tools have been incorporated into its preparation?
3. How do residents perceive the integration of traditional and modern techniques?
4. What cultural values are reflected in the preparation of Tulingan Paksiw?
5. What are the implications of integrating traditional and modern techniques for the
preservation of local culinary heritage?
Significance of the Study
This research is significant to the following:
Local Residents – to better appreciate the value of preserving cultural culinary practices
while embracing modern conveniences.
Researchers and Historians – as a reference for future studies on local food traditions
and cultural integration.
Culinary Practitioners and Chefs – to inspire innovative dishes that respect heritage.
Local Government and Tourism Officials – as a basis for developing cultural tourism
and heritage programs in Sto. Niño.
Scope and Delimitation
This study focuses only on the Tulingan Paksiw dish in Barangay Sevilla, Sto. Niño,
Samar. It covers both traditional and modern cooking methods, tools used, and perceptions of
local cooks and residents. The study does not include other fish dishes or regional recipes beyond
Tulingan Paksiw.
Definition of Terms
Tulingan – A type of tuna fish commonly used in Filipino dishes.
Paksiw – A Filipino cooking method involving vinegar as a key ingredient.
Traditional Cooking Techniques – Methods passed down through generations, often
using manual tools and local ingredients.
Modern Cooking Techniques – Use of modern kitchen appliances or commercially
available condiments and methods.
Integration – The process of combining two different approaches to achieve a cohesive
outcome.
CHAPTER 2: REVIEW OF RELATED LITERATURE
AND STUDIES
Related Literature
Traditional Filipino Cooking Practices
Filipino cuisine is rooted in indigenous practices that prioritize simplicity, sustainability,
and the use of locally available ingredients. Dishes such as paksiw have been traditionally
cooked using earthen pots (palayok) and firewood, reflecting the strong connection between the
people and their natural environment (Garcia, 2016).
Modernization in Culinary Practices
Modern kitchen technologies such as gas stoves, rice cookers, and pressure cookers have
changed the way people prepare meals in Filipino households. While these tools enhance
convenience and speed, they also tend to alter the sensory qualities of food (Reyes, 2019). The
challenge lies in integrating these tools without losing the dish’s authenticity.
Cultural Significance of Local Dishes
Food, especially traditional dishes, plays a vital role in expressing cultural identity and
community history. Cooking methods and ingredients reflect a community’s values, beliefs, and
lifestyle (Santos, 2020). Maintaining traditional recipes sustains not just taste but also a sense of
belonging.
Related Studies
A study by Domingo (2021) on the preservation of indigenous cooking practices in
Southern Leyte emphasized that while younger generations welcome modern tools, older cooks
worry that traditional techniques may soon disappear. The study recommended documentation
and community education.
Similarly, De Vera (2020) explored the fusion of traditional and modern techniques in
Bicol’s spicy cuisine. The findings suggest that respectful integration—without compromising
flavor or cultural relevance—can lead to innovations that elevate traditional food practices.
Synthesis of Reviewed Literature
The reviewed literature shows a clear theme: modernization is both a threat and an
opportunity. If done thoughtfully, integrating traditional and modern cooking practices can lead
to cultural innovation and preservation. This aligns with the objective of this study—to
understand how locals in Barangay Sevilla navigate this integration in preparing Tulingan
Paksiw.
CHAPTER 3: METHODOLOGY
Research Design
This study employed a qualitative descriptive design, which is suitable for exploring the
lived experiences and practices of individuals. The design allows for rich, detailed descriptions
of how traditional and modern cooking techniques are applied in the preparation of Tulingan
Paksiw in Barangay Sevilla (Merriam & Tisdell, 2016).
Locale of the Study
The research was conducted in Barangay Sevilla, a coastal community in Sto. Niño,
Samar, known for its fishing activities and strong culinary traditions. The dish Tulingan Paksiw
is a staple in many households, making the location ideal for the study.
Participants of the Study
Purposive sampling was used to select 10–12 key participants who have significant
experience in preparing Tulingan Paksiw. Participants include:
Elderly women known for using traditional methods
Younger homemakers who apply modern techniques
Local fish vendors and fishermen who are involved in the preparation process
Data Collection Instruments
The following instruments were used:
Interview Guide – Consisting of open-ended questions focused on cooking methods,
preferences, and perceptions.
Observation Checklist – To record cooking tools, ingredients, and procedures.
Audio/Video Recordings – With participant consent, to capture nuances and accuracy.
Data Collection Procedure
1. Secured permission from barangay officials.
2. Identified and invited participants using community referrals.
3. Conducted in-person interviews in Waray and Filipino.
4. Observed and documented cooking sessions in participant homes.
5. Transcribed interviews and translated them to English for coding and analysis.
Data Analysis
The data were analyzed using thematic analysis as described by Braun and Clarke
(2006). Patterns and recurring themes were identified, categorized, and interpreted based on
participant responses. Codes included terms such as “authenticity,” “convenience,” “taste,” and
“cultural pride.”
Ethical Considerations
Informed Consent – Obtained verbally and in writing.
Confidentiality – Participant names were replaced with pseudonyms.
Voluntary Participation – Participants could withdraw at any time.
Cultural Respect – Local norms and traditions were honored throughout the research
process.
References (APA style)
Braun, V., & Clarke, V. (2006). Using thematic analysis in psychology. Qualitative
Research in Psychology, 3(2), 77–101.
De Vera, A. (2020). Fusion of tradition and innovation: The culinary evolution of
Bicolano dishes. Philippine Journal of Culinary Arts, 4(1), 112–130.
Domingo, M. (2021). Preserving indigenous cooking practices in Southern Leyte.
Visayas Social Science Review, 7(2), 45–59.
Garcia, L. (2016). Pots and palayoks: Traditional Filipino cooking tools and their
cultural significance. Journal of Philippine Cultural Studies, 9(1), 34–51.
Merriam, S. B., & Tisdell, E. J. (2016). Qualitative research: A guide to design and
implementation (4th ed.). Jossey-Bass.
Reyes, C. J. (2019). The modern Filipino kitchen: Appliance use and cultural identity.
Culinary Histories of Southeast Asia, 2(1), 75–89.
Santos, A. (2020). Kusina at kultura: The role of food in Filipino heritage. Asian Culture
and Society, 3(4), 22–38.
